Go for it. Experiment and evaluate. That's a fair amount of easy fermentables for the yeast. Watch your temps so you don't get a bunch of fusels. I judged a "honey porter" and I thought I was going to go blind even after my small pour.

Shave back the honey and tweak back the dark malts ever so slightly and you have a nice plan.

I already decided to drop to 2 lbs. honey and am still thinking about going to 1 lb., I am also trying to decide when to add the honey. Some say it is best as fermentation is at the highest and some say after going into the secondary. I am leaning towards after 48 hours or so.

I also thought about cutting the black and chocolate backa bit, but as my grains are all mixed, it may be a bit of a pain.

I ended up brewing this up back on the 18th and waited to add the honey until I had a good active fermentation, which ended up being at 36 hours. Also I only ended up adding 1.5 lbs of "wild" honey instead of the 2 or 3 lbs. I originally planned.

My OG was measured at 1.050 @ 66 degrees, but I didn't take any reading after I added the honey. I took another reading today and got 1.020 @ 66 degrees. I had an estimated FG of 1.015 so I am hoping it still goes down a bit. I am still getting some fermentation going which I am attributing to the honey. What I am wondering is what adding that honey would have done to my OG if anything.

You can assume that honey will have a potential gravity of about 1.035. That means 1 lb in 1 gallon gets you 1.035. There might be better numbers available if you've measured your honey, but it's an approximation. We'll call this 35 gravity points.

So, you added 1.5 gallons, that gets you 52.5 gravity points. If this is a 5 gallon batch, then you just divide by 5 to get 10.5 gravity points. You're starting gravity was 1.050, or 50 gravity points, so 50+10.5=60.5. So once you added the honey you can estimate a SG of 1.0605.